Go Back
–+ servings
Gurkensalat mit Feta und Kichererbsen 
Elle

Cucumber Salad with Feta and Chickpeas

5 from 1 vote
Simple and easy cucumber salad with feta, chickpeas and avocado tossed in a simple cumin-lime dressing. Ready in less than 15 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 242

Ingredients
  

For the salad:
  • 2-3 mini cucumbers, sliced
  • 1 small red onion, diced
  • 1 x 400g can organic chickpeas, drained and rinsed
  • 50 g feta cheese, crumbled (or more)
  • 1 firm but ripe avocado, diced
  • 1 small bunch cilantro, chopped
For the dressing:
  • 2 tablespoons extra-virgin olive oil
  • Juice from one lime
  • 1/2 teaspoon ground cumin
  • pinch of cayenne pepper (or chili flakes)
  • Sea salt and freshly ground black pepper, to taste

Instructions
 

  1. In a large serving bowl, add the dressing ingredients and whisk together until well combined.
  2. Add the cucumber, red onion and chickpeas to the bowl and toss to coat. Then add the crumbled feta cheese, avocado and cilantro. Toss gently to incorporate. Taste the salad, and adjust seasonings according to taste.
  3. Serve immediately or let the salad rest for 10-15 minutes to allow the flavors to meld and intensify.

Nutrition

Calories: 242kcal

Notes

  • This salad will keep for up to 2 days covered in the fridge. I find the flavours intensify and is also nice served cold.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

Tried this recipe?

Let us know how it was!